Chicken and Apricot Curry
Complete with the fruit, spice and yogurt found in traditional curries, this meal can be on the table in 20 minutes.
Ingredients
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2/3 cup long grain rice
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1/2 cup chopped onion
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2 cloves garlic, minced
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1 tablespoon curry powder
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1 tablespoon margarine or butter
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8 ounces skinless, boneless chicken breasts, cut into bite-size pieces
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1/4 cup apricot preserves
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1 medium apple, cored and cut into bite-size pieces
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1/4 cup raisins
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1/3 cup water
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1/4 teaspoon salt
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1-1/2 cups plain low-fat yogurt
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2 tablespoons cornstarch
Directions
1.
Cook rice according to package directions, except omit salt and butter. Cover; keep warm. Meanwhile, in a large nonstick skillet cook onion, garlic, and curry in margarine for 1 minute. Push onion mixture to side of skillet. Cook chicken in skillet over medium heat for 3 to 5 minutes or until no longer pink. Stir together chicken and onion mixture.
2.
Snip any large pieces in preserves. Stir preserves, apple, raisins, water, and salt into the chicken mixture. Stir together yogurt and cornstarch. Stir into chicken mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve over rice. Makes 4 servings.
Nutrition information
Calories 382, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 35 mg, Sodium 261 mg, Carbohydrate 63 g, Fiber 2 g, Protein 19 g. Daily Values: Calcium 16%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet
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